Boat Shape Stone Mortar and Pestle | Black Granite Kharal, 6-24 Inch

Rs. 1,199

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Boat Shape Stone Mortar and Pestle in Black Granite

This boat shape stone mortar and pestle is cut from solid black granite and finished smooth, made for cooks who want real stone grinding at home. The long boat bowl gives your hand a straight line to work along, so spices roll and crush instead of jumping out. Known in Indian kitchens as a kharal or khalbatta, it suits daily chutney and masala work as well as Ayurvedic preparation. The pestle is made from the same black granite as the mortar, so both wear together.

Why you will love it

Solid natural stone sits heavy on the counter and stays put while you pound, so you grind with less effort.
The boat shape keeps whole spices, garlic and herbs inside the long bowl instead of scattering.
Hand grinding keeps the oils, texture and aroma that an electric mixer flattens out.
Ten sizes from 6 inch to 24 inch, including big size pieces of 14 inch and above for large families, bulk masala and Ayurvedic work.
Pestle in matching black granite, useful as a stone masher for ginger, garlic and soaked dals.

How to use it

Add a small quantity at a time. Press and rotate the stone pestle to break the ingredient, then pound to open it up. For chutney, start with garlic, chilli and salt, then add coriander or mint and work it down to the coarse texture a sil batta gives. For masala, dry roast and cool the spices first, then crush them in this kutne wala. For bhasma and bhavana work, grind in slow circles and keep the surface clean between batches.

Size guide

Size	Dimensions (inch)	Bowl depth (inch)	Pestle length (inch)	Weight (kg)
6 Inch	6 x 3	1.8	5	1.5
8 Inch	8 x 3.8	2.3	6	3.5
10 Inch	10 x 4	3	8	6
12 Inch	12 x 5.3	4	10	10
14 Inch	14 x 6	4.5	12	16
16 Inch	16 x 6.5	5	13	21
18 Inch	18 x 7.5	5.8	15	30
20 Inch	20 x 8	6.5	16	38
22 Inch	22 x 9	7.5	18	50
24 Inch	24 x 10	8.3	20	60

First-time seasoning, required before first use

This piece is not pre-seasoned. Season it once before you cook with it.

Step 1: Rinse and dry the mortar and pestle with clean water. Do not use soap.
Step 2: Grind a paste of raw rice until the mortar turns grey. Discard it and repeat 2 to 3 times.
Step 3: Grind garlic, cumin and water to a paste. This removes the stone smell.
Step 4: Rinse with water only. The mortar and pestle is now ready to use.

Care

Wash with plain water only. No soap or detergent, as stone holds the smell. Scrub stuck masala with a stiff brush or a little rice, then air dry fully before storing.

Handcrafted in Bihar

Each piece is shaped by hand by artisan families in villages of Bihar, India, using methods passed down at home. Because it is natural stone, colour and grain vary slightly from piece to piece, so your hamam dasta will not look exactly like the photo.

Frequently asked questions

Does this stone mortar and pestle need seasoning before first use?

Yes. It is not pre-seasoned. Rinse without soap, grind raw rice paste 2 to 3 times until the mortar turns grey, then grind garlic, cumin and water, and rinse with plain water.

Which size should I choose for a family?

For daily chutney for 2 to 4 people, the 8 inch or 10 inch works well. For 5 or more people and bulk masala, choose 12 inch or 14 inch. The 16 inch to 24 inch sizes, weighing 21 kg to 60 kg, are big size pieces for heavy and Ayurvedic use.